stack of White Chocolate Cranberry Oatmeal Cookies with a halved one on top

White Chocolate Cranberry Oatmeal Cookies

These White Chocolate Cranberry Oatmeal Cookies are a family favorite for the holidays! They're soft and chewy and have just the perfectly caramelized edges.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 1 hour
Servings 25 cookies
Calories 140kcal
Author Nora Rusev


Dry ingredients:

  • 1 1/4 cups flour
  • 1 1/4 cup rolled oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients:

  • 8 tablespoons butter softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract


  • 1 cup dried cranberries
  • 1/2 cup white chocolate chips or more if you want it super chocolatey


  • Place all dry ingredients in a medium bowl and mix until combined.
  • Add butter and both sugars to a large mixing bowl and cream with an electric mixer until pale and fluffy. Add the egg and vanilla and mix until combined.
  • Add the dry ingredients to the wet ingredients and mix until a cookie dough forms. Fold in the cranberries and white chocolate. Chill until cold, about 30-60 minutes.
  • When ready to bake, preheat the oven to 350°F. Line a cookie sheet. Scoop balls of dough with a cookie scoop or tablespoon measure - I do a heaping tablespoon per cookie - and place on the prepared cookie sheet.
  • Bake for 10-14 minutes, or until flattened and lightly browned. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.


Calories: 140kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 118mg | Potassium: 41mg | Sugar: 13g | Vitamin A: 120IU | Calcium: 16mg | Iron: 0.6mg